Other
Animal, vegetable or microbial fats and oils and their fractions, partly or wholly hydrogenated, inter-esterified, re-esterified or elaidinized, whether or not refined, but not further prepared: > Vegetable fats and oils and their fractions: > Other
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
Products classified under HTS 1516.20.91.00
Inter-esterified Coconut Oil
Coconut oil fractions re-esterified for use in infant formula and non-dairy creamers to mimic human milk fat structure. This chemical modification without further preparation qualifies it for HTS 1516.20.91.00.
Hydrogenated Cottonseed Oil
Hydrogenated cottonseed oil used in snack food frying for extended fry life. Vegetable oil fraction partly hydrogenated without further prep fits HTS 1516.20.91.00.
Re-esterified Palm Stearin Fraction
Palm stearin fraction re-esterified for chocolate coating applications. As modified vegetable fat not further prepared, under HTS 1516.20.91.00.
Inter-esterified Sunflower Oil
High-oleic sunflower oil inter-esterified for margarine bases. Vegetable fraction modification qualifies for HTS 1516.20.91.00.
Partially Hydrogenated Canola Shortening Base
Canola oil partially hydrogenated as base for bakery shortenings before final blending. Classifies under HTS 1516.20.91.00 as not further prepared.
Elaidinizated Soy Lecithin Fraction
Soy oil fraction elaidinized containing lecithin for emulsifier applications. Modified vegetable fat under HTS 1516.20.91.00.
Hydrogenated Rice Bran Oil
Rice bran oil hydrogenated for stable frying oil in Asian cuisine products. Vegetable modification fits HTS 1516.20.91.00.
Re-esterified Shea Butter Fraction
Shea butter vegetable fat re-esterified for cosmetics base (food grade available). Modified fraction under HTS 1516.20.91.00.
Inter-esterified Illipe Butter
Illipe butter (Borneo tallow) inter-esterified for premium chocolate fats. Vegetable fraction HTS 1516.20.91.00.
Partially Hydrogenated Peanut Oil
Peanut oil partially hydrogenated for confectionery coatings. Fits HTS 1516.20.91.00 as modified vegetable oil.
Hydrogenated Babassu Oil
Babassu palm kernel oil hydrogenated for soap and food uses. Vegetable fat modification under HTS 1516.20.91.00.
Hydrogenated Palm Kernel Oil
Fully hydrogenated palm kernel oil used in confectionery and baking for its high melting point and stability. This vegetable oil fraction is processed through hydrogenation, placing it squarely under HTS 1516.20.91.00 as a modified vegetable fat not further prepared.
Partially Hydrogenated Soybean Oil
Partially hydrogenated soybean oil fraction employed in margarine production and frying applications for improved shelf life. As a vegetable oil inter-esterified or hydrogenated without further preparation, it fits HTS 1516.20.91.00.
Elaidininzed Rapeseed Oil Fraction
Rapeseed (canola) oil elaidinized to produce trans fats for specific baking shortenings. As a wholly modified vegetable fraction not further prepared, classified under HTS 1516.20.91.00.